Slow-Cooker Mediterranean Chicken Stew

teaspoons olive or vegetable oil

pounds boneless, skinless chicken thighs

teaspoon garlic salt

1/4

teaspoon pepper

teaspoons dried oregano leaves

cans (14.5 ounces each) diced tomatoes with garlic and onion, undrained

can (14 ounces) quartered artichoke hearts, drained

package (10 ounces) couscous (1 1/2 cups)

can (6 ounces) pitted medium ripe olives, drained

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1

Heat oil in 12-inch skillet over medium-high heat. Sprinkle chicken with garlic salt, pepper and oregano. Cook chicken in oil 8 minutes, turning once, until brown on both sides; drain. Place chicken, tomatoes and artichokes in 4- to 4 1/2-quart slow cooker.
2

Cover and cook on Low heat setting 5 to 6 hours.
3

Cook couscous as directed on package. Stir olives into stew. To serve, spoon stew over couscous.

Not an onion lover? Diced tomatoes with roasted garlic can be substituted for the diced tomatoes with garlic and onion.
For a medley of Mediterranean flavors, serve this stew with a fresh spinach salad topped with crumbled feta cheese and sliced fresh figs. Sesame or poppy seed-topped bread makes a great accompaniment.

Nutrition Information

4 Starch; 1 Vegetable; 5 Lean Meat;

*Percent Daily Values are based on a 2,000 calorie diet.